Braised Tofu with Mushrooms and Vegetables
Vegan braised Tofu with mushrooms and vegetables
Looking for a quick, easy, and delicious vegan dish? This braised tofu recipe with shiitake mushrooms, king oyster mushrooms, and fresh vegetables is perfect for beginners or anyone short on time. Ready in under 20 minutes, this one-pan wonder is packed with flavor, nutrition, and wholesome ingredients.
You don’t need any fancy skills or tools—just simple pantry ingredients and a single pan to make this healthy, satisfying meal. Whether it’s for a busy weeknight dinner or a cozy weekend treat, this dish will surely impress!
INGREDIENTS
Dried Shiitake Mushroom - 6-8
Green peppers - 75g
King Oyster Mushrooms - 120g
Carrots - 75g
Garlic - 3 cloves
Grated Ginger - 1/2 tbsp
Scallions (whites) - 15g
Scallions (greens) - 15g
Sesame Oil - 1 tbsp
TOFU PREPARATION:
Firm Tofu - 220g
Corn Starch - 1/4 cup
Salt - 1/2 tbsp
Garlic Powder - 1/2 tbsp
Cooking Oil - 6 tbsp
THE SAUCE:
Vegetable stock - 1 cup
Light Soy Sauce - 2 tbsp
Dark Soy Sauce - 1 tbsp
Sugar - 1/2 tbsp
White Pepper - 1/2 tbsp
SLURRY:
Corn Starch - 1 tbsp
Water - 2 tbsp
Ingredients - Green Pepper, Carrot, Firm Tofu, King Oyster Mushrooms, Dried Shiitake Mushrooms, Garlic, Ginger
Firm Tofu
Preparing the sauce
Frying the tofu
Adding the slurry
Applying scallions and sesame oil
Instructions:
Prepare the ingredients:
Soak 6-8 dried Shiitake Mushrooms in warm water for about 1 hour ahead of the cooking process
Mince 3 cloves of garlic
Grate some ginger (1/2 tbsp)
Thinly slice white part of scallions (15g)
Cut the green part of scallions into 1 to 2 inch length
Cut vegetables into bite size pieces. I am using King Oyster mushrooms, Carrots and Green Peppers. You can use any vegetables.
Making the sauce:
In a small bowl, mix 1 cup of vegetable stock, 2 tbsp of light soy sauce, 1 tbsp of dark soy sauce, 1/2 tbsp of sugar and 1/2 tbsp of white pepper
Mix well and leave it aside
Making the slurry:
In a small bowl, mix 1 tbsp of corn starch and 2 tbsp of water
Mix well and set aside
Preparing the Tofu
Pat dry some firm tofu (220g) with a kitchen towel or paper towels to remove excess water
Cut tofu into thin slices
Coat tofu with cornstartch (1/4 cup) seasoned with some salt (1/2 tbsp) and garlic powder (1/2 tbsp)
Heat about 6 tbsp of cooking oil in a pan, and fry the tofu until golden. This takes about 3-4 minutes.
Take the tofu out of the pan and leave it aside
Putting everything together:
Remove the leftover oil from the pan, leaving only about 3 tbsp of oil
Sauté garlice, ginger and scallions (whites) for about 2 minutes
Add the pre-soaked Shiitake mushrooms and continue to saute for another 2 minutes
Then add the rest of the vegetables and stir fry for 2 more minutes
Pour the sauce into in the pan, then cover and simmer for 2 minutes
Add the tofu back into the pan and continue to cover and simmer for another 2 minutes
Remove the cover, then add the slurry. (Give the slurry a good stir before adding).
Once the sauce starts to thicken, top with 1tbsp of sesame oil and the green part of scallions
Give it a quick toss, and we’re done!
Hope you enjoy this recipe and try it at home.
Watch the Youtube video for detailed instructions. Thank you!
